Indonesia chicken curry

Hi guys!!
Yesterday at Rei's Kitchen we was talking about western food, now... We will made something oriental, which is.....


INDONESIAN STYLE CHICKEN CURRY!!!

You guys will wondering why I like to post about chicken things right?? Yeap.. Cuz I love chicken so much... Its easy to cook and have a really" taste which I love to make an experiment on it, whahahahaha...

Ok now.. Before I tell you how to make it.. Im gonna explain a little bit of chicken curry it self

Chicken curry is a common dish in South Asia, Southeast Asia, as well as in Caribbean (where the food is commonly referred to as "chicken curry"). South Asian chicken curry consists of chicken meat boiled in onions and tomato-based sauces, added with ginger, garlic, chili and various spices, which usually include turmeric, cumin, coriander, cinnamon bark, Cardamom opposite and others. Outside of South Asia, chicken curry is usually made with a mixture of ready-to-cook spices, curry powder.

I opted for the Indonesian version of a chicken curry: Ayam Kari. This dish is eaten a lot on Sumatra and West-Java.

Ingredients

2 chicken breasts
5 tablespoons of chopped onions
2 garlic cloves
100-150 ml coconut milk
1,5 cm laos (galangal), cleaned and chopped
1 cm kunjit (turmeric)
1 teaspoon of ketumbar (coriander)
1/2 teaspoon jinten (cumin)
1 lemongrass boom
2 chili peppers
1 teaspoon of salt
hot water
fresh coriander

Preparation

Add the onions, garlic, galangal, turmeric, ketumbar, jinten and half a teaspoon of salt in a jug and blend it with a hand blender (or in a machine).

Add some oil in the blender to lubricate the mix. Your herb paste will become nice and smooth.

The galangal and turmeric are quite tough to cut through. So be carefull with a knive. Turmeric root makes your hands turn yellow. Wear kitchen gloves if you prefer.

I prefer a blender to make the herb mix (bumbu) for a curry. The herbs become nice and smooth and will mix well with the coconut milk later.

Chicken breasts

Cut the chicken breasts into 2 cm pieces. Add half a teaspoon of salt and sauté briefly (3 minutes) in the pan with some oil.

Take the chicken out and stir fry the herb mix in the pan until the onions turn yellow.

Need some spiciness? Add a chili peper cut in to pieces to the herb mix in the pan.

Add the chicken also and mix it all through. Add about 100 ml of coconut milk and hot water until the chicken pieces are almost covered in the coconut broth but not completely.

Now I add the lemongrass after I cut it in two and bruised it with something heavy. Simmer for an extra 5 minutes. Or to bring the boil, cover the pan turn off the gas. The next day (or a few hours later) the chicken is done and super tender.

Just before serving, I sprinkle a few drops of lime juice over this ayam kari and some chopped fresh coriander. Selamat makan!

See you on next delicious recipe on Rei's Kitchen ^_^

HAPPY COOKING!!